A drum-type soy sauce steaming processing device

Abstract

The utility model relates to soy sauce raw material cooking technical field discloses a kind of roller type soy sauce cooking processing device, including outer tube, the outer tube left and right two ends are rotatably connected with support ring, two the support ring similar one end are fixedly connected with inner tube, the inner tube outer wall is rotatably connected in the inner wall of outer tube, the inner tube inner wall is fixedly connected with helical blade, left the support ring outer wall is provided with drive assembly, the outer tube left and right two ends are fixedly connected with fixed ring, two the fixed ring rear end are rotatably connected with cover plate, two the cover plate front end are fixedly connected with clamping plate. In the utility model, motor drives gear to rotate, gear and the gear ring of left support ring outer wall are engaged, to drive support ring rotation, support ring drives the rotation of fixedly connected inner tube again, to drive helical blade rotation together, helical helical blade can be fully stirred to raw material, make raw material evenly heated in cooking process.

Description

Technical Field

[0001] This utility model relates to the field of soy sauce raw material steaming and cooking technology, and in particular to a drum-type soy sauce steaming and cooking processing device. Background Technology

[0002] In the soy sauce brewing process, the steaming and cooking of raw materials is a crucial step, directly affecting subsequent processes such as koji making and fermentation, as well as the quality of the final soy sauce product. The main purpose of steaming and cooking is to fully soften and sterilize the raw materials, and to moderately denature the proteins, creating favorable conditions for microbial growth and enzyme activity.

[0003] Currently, most commercially available soy sauce raw material cooking devices use traditional fixed cooking tanks or simple drum structures. In traditional fixed cooking tanks, the raw materials are often in a relatively static state during the cooking process, relying solely on steam entering from the bottom or side for heating. This results in uneven heating of the raw materials, easily leading to localized overheating or incomplete cooking. To address this technical problem, this application proposes a drum-type soy sauce cooking processing device. Utility Model Content

[0004] The purpose of this utility model is to address the shortcomings of existing technologies by proposing a drum-type soy sauce steaming and cooking device. The motor drives the gear to rotate, and the gear meshes with the toothed ring on the outer wall of the left support ring, thereby driving the support ring to rotate. The support ring then drives the fixedly connected inner cylinder to rotate, which in turn drives the spiral blade to rotate together. The spiral blade can fully stir the raw materials, so that the raw materials are heated evenly during the steaming and cooking process.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A drum-type soy sauce steaming and cooking device includes an outer cylinder. Support rings are rotatably connected to both ends of the outer cylinder. An inner cylinder is fixedly connected to one end of each of the two support rings. The outer wall of the inner cylinder is rotatably connected to the inner wall of the outer cylinder. A spiral blade is fixedly connected to the inner wall of the inner cylinder. A driving assembly is provided on the outer wall of the left support ring. Fixed rings are fixedly connected to both ends of the outer cylinder. Cover plates are rotatably connected to the rear ends of each of the two fixed rings. Clamping plates are fixedly connected to the front ends of each of the two cover plates. Fixed blocks are fixedly connected to the front ends of each of the two fixed rings. The inner walls of the two fixed blocks are connected to the two clamping plates via a limiting assembly. A vent hole is provided on the inner wall of the left cover plate. A pressure detector is fixedly connected to the left end of the left cover plate. A fixed rod is fixedly connected to the left end of the left cover plate. A baffle is connected to the inner wall of the fixed rod via a limiting assembly. The right end of the baffle is located at the left end of the vent hole.

[0007] Furthermore, the drive assembly includes a gear ring located on the outer wall of the left support ring, with a gear meshing at the bottom end of the gear ring, and a motor mounted on the bottom end of the left fixed ring via a fixing bracket, with the motor drive end fixedly connected to the inner wall of the gear.

[0008] Furthermore, the limiting component includes a locking rod located on the inner wall of the two fixing blocks. The outer walls of the two locking rods are slidably connected to the inner wall of the fixing blocks. The outer walls of the two locking rods are fixedly connected to fixing plates. The outer walls of the two fixing plates are slidably connected to the inner wall of the fixing blocks. The two locking rods are both located at the front end of the locking plate.

[0009] Furthermore, each of the two clamping rods has a spring on its outer wall, one end of each spring is connected to the inner wall of the fixing block, and the other end of each spring is located at the front end of the fixing plate.

[0010] Furthermore, the second limiting component includes a slide rail located on the inner wall of the fixed rod, the outer wall of the slide rail being slidably connected to the inner wall of the fixed rod, the slide rail being fixedly connected to the outer wall of the baffle, a second locking rod being slidably connected to the inner wall of the baffle, a pull rod being fixedly connected to the left end of the second locking rod, a limiting sleeve being fixedly connected to the left end of the baffle, and the outer wall of the pull rod being disposed on the inner circumference of the limiting sleeve.

[0011] Furthermore, the inner wall of the fixing rod is provided with multiple equally spaced grooves, and the outer wall of the second clamping rod is disposed in one of the grooves provided in the inner wall of the fixing rod.

[0012] Furthermore, each of the two cover plates is fixedly connected to a handle at one end, a support frame is fixedly connected to the outer wall of the outer cylinder, and water pipes are provided on the bottom sides of both the left and right ends of the outer cylinder.

[0013] Furthermore, a heating tube is provided on the inner wall of the outer cylinder.

[0014] This utility model has the following beneficial effects:

[0015] 1. In this utility model, the motor drives the gear to rotate, and the gear meshes with the toothed ring on the outer wall of the left support ring, thereby driving the support ring to rotate. The support ring then drives the fixedly connected inner cylinder to rotate, which in turn drives the spiral blade to rotate together. The spiral blade can fully stir the raw material, so that the raw material is heated evenly during the cooking process, avoiding local overheating or incomplete cooking of the raw material, and greatly improving the cooking quality of the raw material.

[0016] 2. In this utility model, by setting a pressure detector to monitor the air pressure inside the outer cylinder in real time, and in conjunction with the pressure regulating mechanism composed of baffles, pull rods, and clamps, the pressure inside the outer cylinder can be conveniently adjusted according to the actual cooking requirements, thereby achieving precise control of the cooking process. This can meet the cooking pressure requirements of different raw materials and different processes, and improve the applicability of the equipment and the stability of the cooking process. Attached Figure Description

[0017] Figure 1 This is a perspective view of a drum-type soy sauce steaming and cooking device proposed in this utility model;

[0018] Figure 2 This is a schematic diagram of the cover plate structure of a drum-type soy sauce steaming and cooking device proposed in this utility model;

[0019] Figure 3 for Figure 2 Enlarged view of point A;

[0020] Figure 4 This is a schematic diagram of the inner cylinder structure of a drum-type soy sauce steaming and cooking device proposed in this utility model;

[0021] Figure 5 This is a schematic diagram of the spiral blade structure of a drum-type soy sauce steaming and cooking device proposed in this utility model;

[0022] Figure 6 This is a schematic diagram of the limiting sleeve structure of a drum-type soy sauce steaming and cooking device proposed in this utility model;

[0023] Figure 7 This is a schematic diagram of the heating tube structure of a drum-type soy sauce steaming and cooking device proposed in this utility model.

[0024] Legend:

[0025] 1. Outer cylinder; 2. Support frame; 3. Motor; 4. Gear; 5. Gear ring; 6. Support ring; 7. Inner cylinder; 8. Spiral blade; 9. Fixing ring; 10. Cover plate; 11. Clamping plate; 12. Fixing block; 13. Clamping rod one; 14. Fixing piece; 15. Spring; 16. Vent hole; 17. Fixing rod; 18. Slide rail; 19. Baffle; 20. Pull rod; 21. Clamping rod two; 22. Limit sleeve; 23. Pressure detector; 24. Handle; 25. Heating tube. Detailed Implementation

[0026] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0027] Reference Figure 1 , Figure 2 and Figure 4 This utility model provides an embodiment of a drum-type soy sauce steaming and processing device, comprising an outer cylinder 1, with support rings 6 rotatably connected to both ends of the outer cylinder 1, and an inner cylinder 7 fixedly connected to the adjacent ends of the two support rings 6. The outer wall of the inner cylinder 7 is rotatably connected to the inner wall of the outer cylinder 1, and a spiral blade 8 is fixedly connected to the inner wall of the inner cylinder 7. A toothed ring 5, a gear 4, and a motor 3 are provided on the outer wall of the left support ring 6. Fixing rings 9 are fixedly connected to both ends of the outer cylinder 1, and a cover plate 1 is rotatably connected to the rear end of each of the two fixing rings 9. 0. Both cover plates 10 are fixedly connected to the front end of the two cover plates 10 and the front end of the two fixing rings 9 are fixedly connected to the fixing blocks 12. The inner walls of the two fixing blocks 12 are connected to the two cover plates 11 through the locking rod 13. The inner wall of the left cover plate 10 is provided with a vent hole 16. The left end of the left cover plate 10 is fixedly connected to the left end of the left cover plate 10 and the left end of the left cover plate 10 is fixedly connected to the fixing rod 17. The inner wall of the fixing rod 17 is connected to the baffle 19 through the slide rail 18. The right end of the baffle 19 is set at the left end of the vent hole 16.

[0028] Specifically, during the cooking process, motor 3 is started, and the drive end of motor 3 drives gear 4 to rotate. Gear 4 meshes with the toothed ring 5 on the outer wall of the left support ring 6, thereby driving the support ring 6 to rotate. The support ring 6 then drives the fixedly connected inner cylinder 7 to rotate on the inner wall of the outer cylinder 1. The spiral blade 8 on the inner wall of the inner cylinder 7 rotates with the inner cylinder 7. Since the spiral blade 8 is spiral-shaped, it can stir the raw materials inside during rotation, making the raw materials heat more evenly. As the spiral blade 8 inside the inner cylinder 7 rotates continuously during the cooking process, when it is necessary to discharge the material, the raw materials will be transferred to the right side under the action of the spiral blade 8. During the cooking process, the pressure detector 23 at the left end of the left cover plate 10 monitors the outer cylinder 1 in real time. The internal air pressure is monitored by a pressure detector 23, which is fixedly installed at the left end of the left cover plate 10. Its detection end extends into the outer cylinder 1 to sense the air pressure changes inside the outer cylinder 1 in real time. This detector usually adopts the principle of piezoresistive or capacitive sensor: when the steam pressure inside the outer cylinder 1 changes, the sensitive element of the sensor, such as the piezoresistive diaphragm or the capacitor plate, deforms, causing its resistance or capacitance value to change. This change in physical quantity is converted into an electrical signal by the circuit, and then after signal amplification and analog-to-digital conversion, it is displayed on the control panel of the outer cylinder 1 in the form of digital or analog signal, or transmitted to the control system of the equipment to realize real-time monitoring of air pressure. Both fixed rings 9 are equipped with sealing rings at opposite ends.

[0029] Reference Figure 3 , Figure 5 and Figure 6 The left support ring 6 has a toothed ring 5 on its outer wall, with a gear 4 meshing at its bottom end. A motor 3 is mounted on the bottom end of the left fixing ring 9 via a fixing bracket, and the drive end of the motor 3 is fixedly connected to the inner wall of the gear 4. Two locking rods 13 are located on the inner walls of the two fixing blocks 12, with their outer walls slidably connected to the inner walls of the fixing blocks 12. Fixing plates 14 are fixedly connected to the outer walls of both locking rods 13, and their outer walls are slidably connected to the inner walls of the fixing blocks 12. Both locking rods 13 are located at the front end of the locking plate 11, and springs 15 are installed on the outer walls of both locking rods 13. One end of each spring 15 is connected to the inner wall of the fixing block 12, and the other end of each spring 15 is located at the front end of the locking plate 11. At the front end of the fixing plate 14, there is a slide rail 18 located on the inner wall of the fixing rod 17. The outer wall of the slide rail 18 is slidably connected to the inner wall of the fixing rod 17. The slide rail 18 is fixedly connected to the outer wall of the baffle 19. The inner wall of the baffle 19 is slidably connected to the second locking rod 21. The left end of the second locking rod 21 is fixedly connected to the pull rod 20. The left end of the baffle 19 is fixedly connected to the limit sleeve 22. The outer wall of the pull rod 20 is set on the inner circumference of the limit sleeve 22. The inner wall of the fixing rod 17 has multiple equidistant grooves. The outer wall of the second locking rod 21 is set in one of the grooves opened on the inner wall of the fixing rod 17. The two cover plates 10 are fixedly connected to handles 24 at one end. The outer wall of the outer cylinder 1 is fixedly connected to the support frame 2. Water pipes are set on the bottom sides of both the left and right ends of the outer cylinder 1.

[0030] Specifically, pulling the left-side locking lever 13 causes the fixing plate 14 on the outer wall of locking lever 13 to compress the spring 15, thus releasing locking lever 13 from limiting the locking plate 11. Then, holding the handle 24, the left-side cover 10 is rotated around the fixing ring 9 to open, allowing the cleaned soy sauce preparation ingredients to be fed into the inner cylinder 7 through the opened left-side cover 10. After the ingredients are fed in, the left-side cover 10 is closed, and locking lever 13 is released. Under the elastic force of the spring 15, locking lever 13 returns to its original position, limiting the locking plate 11 and achieving the fixed closure of the left-side cover 10. When it is necessary to adjust the cooking pressure inside the outer cylinder 1, the pull rod 20 is pulled, causing locking lever 21 to move, disengaging locking lever 21 from the groove on the inner wall of the fixing rod 17. Simultaneously, the pull rod 20 disengages from the limiting sleeve 22. Then, according to the required pressure adjustment, the pressure is adjusted via the slide rail 18 on the fixing rod 1. 7. Drag the baffle 19 up and down on the inner wall. Dragging the baffle 19 up will reduce the exposed area of ​​the vent hole 16 on the left cover plate 10, thereby reducing steam discharge and increasing the pressure inside the outer cylinder 1. Dragging the baffle 19 down will increase the exposed area of ​​the vent hole 16, accelerate steam discharge, and reduce the pressure inside the outer cylinder 1. After adjustment, push the pull rod 20 in the opposite direction to insert the second locking rod 21 into the corresponding groove on the fixing rod 17. At the same time, the pull rod 20 enters the limiting sleeve 22 to fix the baffle 19. Then, the pressure inside the outer cylinder 1 can be precisely adjusted by controlling the number of exposed vent holes 16. After the raw material is cooked, pull the first locking rod 13 on the right side to release its limitation on the right locking plate 11. Then, hold the right handle 24 to open the right cover plate 10. The opened right cover plate 10 discharges the material. After the material is discharged, open the valve on the right water pipe to release the water inside the outer cylinder 1.

[0031] Reference Figure 7 The inner wall of the outer cylinder 1 is provided with a heating tube 25;

[0032] Specifically, the heating tube 25 is installed on the inner wall of the outer cylinder 1. When the equipment is running, the power supply to the heating tube 25 is turned on, and the resistance wire inside it generates heat after being energized. The heat is transferred to the water in the outer cylinder 1 by means of heat conduction and heat radiation, causing the water to gradually heat up until it boils and generates a large amount of hot air. This hot air fills the internal space of the outer cylinder 1 and surrounds the inner cylinder 7. The heat is transferred to the soy sauce raw materials in the inner cylinder 7 through the wall of the inner cylinder 7, thereby realizing the steaming and cooking of the raw materials.

[0033] Working principle: Pulling the left lever 13 compresses the spring 15 through the fixing plate 14, causing the lever 13 to release its restriction on the locking plate 11. Then, hold the handle 24 to open the left cover 10. Next, put the cleaned soy sauce making ingredients into the inner cylinder 7. After the ingredients are in the inner cylinder 7, close the cover 10, using the lever 13 to restrict its movement. Then, connect the water pipe on the left to a water source and pour water into the outer cylinder 1. Stop adding water when the water level is about to exceed the lowest point of the inner cylinder 7. Then, start the water supply... Heat pipe 25 heats the water inside the outer cylinder 1. The hot air generated by the heated water steams the raw materials inside the inner cylinder 7. During the steaming process, motor 3 drives gear 4 to rotate. When gear 4 rotates, it meshes with gear ring 5 and drives inner cylinder 7 to rotate through support ring 6, which in turn drives spiral blade 8 inside inner cylinder 7 to rotate. Since spiral blade 8 is spiral-shaped, it can stir the raw materials inside inner cylinder 7 when it rotates. At the same time, pressure detector 23 can detect the air pressure inside outer cylinder 1 in real time during the steaming process. When it is necessary to adjust the steaming pressure inside outer cylinder 1, pull rod 20 moves locking rod 21, causing pull rod 20 to disengage from the limiting sleeve 22 and locking rod 21 to disengage from the groove in fixing rod 17. Then, according to the pressure to be adjusted, baffle 19 is dragged down or up. Dragging baffle 19 up reduces the exposure of vent holes 16 on cover plate 10, and dragging baffle 19 down increases the exposure of vent holes 16 on cover plate 10. After adjustment, reverse... Push the pull rod 20 to insert the second clamp rod 21 into the corresponding groove on the fixed rod 17, and limit the pull rod 20 through the limiting sleeve 22 to fix the baffle 19. The pressure inside the outer cylinder 1 can be adjusted by controlling the number of vent holes 16 exposed. After the cooking is completed, pull the right clamp rod 13 to release the limit on the right cover plate 10. Then, under the action of the spiral blade 8, the raw material can be transferred to the right side for discharge. After that, open the valve on the right water pipe to release the water in the outer cylinder 1.

[0034] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A drum-type soy sauce steaming and cooking processing device, characterized in that: The outer cylinder (1) is rotatably connected to both ends of the outer cylinder (1). An inner cylinder (7) is fixedly connected to the two adjacent ends of the two support rings (6). The outer wall of the inner cylinder (7) is rotatably connected to the inner wall of the outer cylinder (1). A spiral blade (8) is fixedly connected to the inner wall of the inner cylinder (7). A drive assembly is provided on the outer wall of the support ring (6) on the left side. Fixed rings (9) are fixedly connected to both ends of the outer cylinder (1). A cover plate (10) is rotatably connected to the rear end of each of the two fixed rings (9). A clamping plate is fixedly connected to the front end of each of the two cover plates (10). (11) Both of the two fixed rings (9) are fixedly connected to a fixed block (12) at their front ends. The inner walls of the two fixed blocks (12) are connected to the two clamping plates (11) through a limiting component one. The inner wall of the cover plate (10) on the left side is provided with a vent hole (16). The left end of the cover plate (10) on the left side is fixedly connected to a pressure detector (23). The left end of the cover plate (10) on the left side is fixedly connected to a fixed rod (17). The inner wall of the fixed rod (17) is connected to a baffle (19) through a limiting component two. The right end of the baffle (19) is located at the left end of the vent hole (16).

2. The drum-type soy sauce steaming and cooking device according to claim 1, characterized in that: The drive assembly includes a gear ring (5) located on the outer wall of the left support ring (6), with a gear (4) meshing at the bottom end of the gear ring (5), and a motor (3) mounted on the bottom end of the left fixed ring (9) via a fixing bracket, with the drive end of the motor (3) fixedly connected to the inner wall of the gear (4).

3. The drum-type soy sauce steaming and cooking device according to claim 1, characterized in that: The limiting component includes a locking rod (13) located on the inner wall of the two fixing blocks (12). The outer walls of the two locking rods (13) are slidably connected to the inner wall of the fixing blocks (12). The outer walls of the two locking rods (13) are fixedly connected to fixing pieces (14). The outer walls of the two fixing pieces (14) are slidably connected to the inner wall of the fixing blocks (12). The two locking rods (13) are both located at the front end of the locking plate (11).

4. The drum-type soy sauce steaming and cooking device according to claim 3, characterized in that: Both of the two clamp rods (13) are provided with springs (15) on their outer walls. One end of each of the two springs (15) is connected to the inner wall of the fixing block (12), and the other end of each of the two springs (15) is provided at the front end of the fixing plate (14).

5. The drum-type soy sauce steaming and cooking device according to claim 1, characterized in that: The second limiting component includes a slide rail (18) located on the inner wall of the fixed rod (17). The outer wall of the slide rail (18) is slidably connected to the inner wall of the fixed rod (17). The slide rail (18) is fixedly connected to the outer wall of the baffle (19). The inner wall of the baffle (19) is slidably connected to a second locking rod (21). The left end of the second locking rod (21) is fixedly connected to a pull rod (20). The left end of the baffle (19) is fixedly connected to a limiting sleeve (22). The outer wall of the pull rod (20) is disposed on the inner circumference of the limiting sleeve (22).

6. The drum-type soy sauce steaming and cooking device according to claim 5, characterized in that: The inner wall of the fixing rod (17) is provided with multiple equally spaced grooves, and the outer wall of the second clamp rod (21) is set in one of the grooves opened on the inner wall of the fixing rod (17).

7. The drum-type soy sauce steaming and cooking device according to claim 1, characterized in that: Each of the two cover plates (10) is fixedly connected to a handle (24) at one end. The outer wall of the outer cylinder (1) is fixedly connected to a support frame (2). Water pipes are provided on the bottom sides of both the left and right ends of the outer cylinder (1).

8. The drum-type soy sauce steaming and cooking device according to claim 1, characterized in that: The inner wall of the outer cylinder (1) is provided with a heating tube (25).

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